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1
Wash and dry the baking potatoes.
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2
Coat the outside of the potato with the vegetable oil.
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3
You don't want it dripping.
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4
Place the baking potatoes onto a baking sheet and bake at 400u00b0 for 1 hour 15 minutes or until the potato gives to a slight squeeze.
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5
Carefully slice the potatoes in half lengthwise.
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6
Let sit about 10 minutes.
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7
Melt the butter and place in in the bottom of a heavy mixing bowl.
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8
Carefully using a spoon scoop out the inside of the potato and place it in the mixing bowl with the butter.
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9
Leave the shells on the baking sheet.
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10
Mash the potatoes up.
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11
Add the sour cream, cheese, salt, pepper, and granulated onion.
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12
Mix together till thoroughly blended.
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13
Put the potato mixture back into the shells.
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14
Top each half with 1 Tablespoon of bacon bits.
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15
Place cookie sheet of potatoes in freezer.
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16
After they are frozen put the twice baked potatoes in freezer bags or containers.
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17
To eat them just pop them in the microwave for a few minutes.
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18
Can also be popped into the oven at 375 till just starts to get slightly browned on top.
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19
You want them just hot enough to melt the cheddar cheese.
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20
Cooking them to long will dry them out.
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21
Makes a great lunch or a side dish with dinner.
